Recipe for galette des rois à la gaillarde style

Karine, the culinary specialist of our Brive Tourisme team, offers you the recipe for the gaillardia-style galette des rois!

In Corrèze, and more particularly in Brive, gastronomy and conviviality are vigorous values. We are taking advantage of this beginning of the year to offer you a new vigorous recipe that will allow you to celebrate Epiphany in style. You will not find this recipe anywhere else because it uses local products such as Périgord nuts.

Ingredients

2 puff pastry
200 g of crushed caramelized nuts (yes, it’s the little guy!!!)
1 stick of Tahitian vanilla
50 g sugar
75 g de beurre mou
2 eggs
rum at your discretion
For browning: 1 egg yolk and 1 tablespoon of milk

Preparation time : 40 min
Cooking time : 45 min
To 6 people

Prep time

Preheat the oven to 210°
Whisk the sugar, butter and chopped caramelized nuts
Add the eggs one by one then flavor with vanilla and rum
Let the cream rest for 1/2 hour
Cover one of the two doughs with cream, leaving 2 cm around the edges.
Slip a bean into the cream and cover with the other disk of dough.
If you have any scraps of pasta, now is the time to make your pancake thinner and cut out a mustache which will be placed on top. Those who are more equipped can use black dye to cover it and make it more visible.
Using a brush, brush the pancake with the egg yolk and milk mixture.
Leave to cook for 45 minutes. If it browns too quickly, you can lower the oven temperature during cooking.

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